Wednesday, 23 July 2014

Lemon-Garlic Glazed Corn on the Cob

This is monsoon and you are getting plenty of corns. We love corns on the web, but till now, it was only the roasted version, which we are too some extend became bored of. So tried it with butter this time with a hint of lemon and garlic and it was delicious.





  • Ingredients


  1. Butter - 1 tbsp
  2. Extra-virgin olive oil - 1 tbsp
  3. Garlic Paste - 1 tsp
  4. Corn, husked - 4
  5. Lemon juice - 2 tsp, or more
  6. Salt, Pepper - as required
  7. Chilli flakes - optional



Heat butter and oil in a large Kadai over medium heat. Add garlic paste and cook, stirring, until fragrant but not browned, about 1 minute. 


Add corn, water, lemon juice, chilli flakes, salt and pepper. 


Cover and cook, gently turn the corns occasionally, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated and the corns become soft.



 Serve the corn drizzled with the lemon-garlic sauce and tomato sauce.



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